Beets with Lemon, Cilantro, and Mint

Summary

Yield
Servings
Source

Adapted from Vegetarian Cooking for Everyone by Deborah Madison (New York: Broadway Books, 1997).

Prep time30 minutes

Description

Beets with a summery twist

Ingredients

1 1⁄2lbbeets (Cooked and peeled)
2Tlemon zest (zest of one lemon )
2Tlemon juice
2Tred onion (finely diced)
2Tmint (chopped )
2Tcilantro (chopped)
2Tparsley (chopped)
6Tolive oil
4 salad greens (4 handfuls such as spinach, frisee, and/or red-leaf lettuce)
 ozsalt and pepper (to taste)

Instructions

Cut the beets into quarters or sixths. Whisk together the lemon zest, lemon juice, onion, herbs, 1/4 teaspoon salt, pepper to taste, and the oil in a small bowl. Toss the beets with enough dressing to coat slightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and serve.

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